If you like things with a hint of sweet, this is your stuff.
Becky's Amazing Marinade
yes, it's really amazing.
1/2 c bbq sauce, any variety
1/2 c water
1/2 c apple cider vinegar
1 tbsp minced garlic (fresh!)
1/4 c soy sauce
1/2 c memmi (this is tempura base, udon soup base, etc)
mix together. Pour over meats or veggies (try with portabellos) and let sit for at least 30 min (30 for pork steaks, 1 hr for chicken, 1 or more hrs for veggies). TOSS ON THE GRILL! Everything it touches is golden!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, June 29, 2009
Saturday, April 11, 2009
my house smells amazing.
Today is in the middle of Pesach, and we have having our seder tonight instead of on Wednesday, since all of us had to work. This is a variation of my chicken soup, it's really tasty, and very good for slight hangovers after a night of drinking. In my circle of friends, this is "the holiday with the wine and that soup with the balls" and people always ask to come over for dinner. I also make a vegan soup, which I give to close friends this holiday that are either vegetarian or Muslim. However, i put not vegan matzoh balls in them, but they are veg not vegan anyways.
This particular recipe is kind of strange. I make 2 pots of chicken soup, but i only return half of the chicken, dividing among the 2 soups. The other chicken is served as stewed chicken along with the seder meal (and is quite tasty!!). The matzoh balls can either be split amongst the 2 pots or just cooked in one and then divided.
Just a note - this takes about 5 hours to make, start to finish, but is well worth it!! It's doesn't need very much babysitting, thankfully.
Matzoh Ball Soup
the balls (this is really a quadruple batch)
2 c matzoh meal
8 tbsp veg oil
8 tbsp water or stock
a little salt and pepper
8 eggs
the broth (double this)
1 chicken (about 3-4 lbs)
1 pretty large stockpot
4 or 5 cloves garlic
sprig each of dill and parsley
1 yellow onion, peeled and quartered
3 carrots, peeled and broken in half
3 celery stalks washed and broken in half
a little salt
3 peppercorns (or a couple shakes of pepper)
a large pyrex dish and cutting board (for sorting)
first, make the balls. Mix the salt, pepper, eggs, and oil lightly. add matzoh meal and mix. add water and mix. This should be pretty soupy now, but it will thicken, promise. Cover with plastic wrap and stick in the fridge until the soup is ready for them.
Now make the soup. Put the chicken in the pot, cover with water till it's about an inch or two above the chicken. add the rest of the ingredients, cover, and bring to a boil. Once this boils, reduce the heat to med-low and simmer for at least an hour (i usually do about 1.5-2 hours). You will know when it's ready when you try to fish out the chicken and it falls apart. taste for salt content, add a little water if needed. Fish out the chicken (tongs and a fry skimmer really help) and put in the pyrex dish. Skim the half inch of fat off of the top of the soup and discard (EW!). Fish out the veggies, chop them up, and return them to the pot. Add about 4 c of water, recover, and continue to simmer.
Cook the balls. Give the bowl of matzoh mash a quick stir. Take a tablespoon and chunk out a nice hunk of mix. roll a 2" size ball in your hand, and return to the pot. When all the balls are rolled, cover tightly and cook for 30-40 min.
Sort the chicken. just do ONE of the chickens! Remove the skin and discard. Pull the meat off the bones and remove any cartilige; toss the bones and cartilige. This will probably be really hot, so work quickly and use tongs and a fork if you need to. Let cool for about 10 min, so you can actually touch the meat without burning the crap out of yourself. shred into spoon-friendly chunks, returning half to each pot of soup. Serve HOT as first course of Passover! YUM!
Vegetarian Matzoh ball soup
1 pretty large stockpot
5 cloves garlic
sprig each of dill and parsley
1 large yellow onion, peeled and quartered
2 green onions, cleaned (NOT chopped)
5 carrots, peeled and broken in half
5 celery stalks washed and broken in half
a little salt
5 peppercorns (or a couple shakes of pepper)
1 small piece of ginger
a couple shakes italian seasoning
put everything in a stockpot, fill with water to a couple inches above all the veggies. Cover and bring to a boil. Reduce to a low boil/simmer and cook for about 3-40 min (the celery should be REALLY really cooked and the onions almost mooshy). Add salt as needed. Fish everything out of the soup. Add a couple cups of water, cook balls as directed in first recipe. During this time, chop up all the veggies (toss the parsley, ginger, and dill). When the balls are done, return everything to the pot. Serve and share with your girlfriend this year, dangit!
This particular recipe is kind of strange. I make 2 pots of chicken soup, but i only return half of the chicken, dividing among the 2 soups. The other chicken is served as stewed chicken along with the seder meal (and is quite tasty!!). The matzoh balls can either be split amongst the 2 pots or just cooked in one and then divided.
Just a note - this takes about 5 hours to make, start to finish, but is well worth it!! It's doesn't need very much babysitting, thankfully.
Matzoh Ball Soup
the balls (this is really a quadruple batch)
2 c matzoh meal
8 tbsp veg oil
8 tbsp water or stock
a little salt and pepper
8 eggs
the broth (double this)
1 chicken (about 3-4 lbs)
1 pretty large stockpot
4 or 5 cloves garlic
sprig each of dill and parsley
1 yellow onion, peeled and quartered
3 carrots, peeled and broken in half
3 celery stalks washed and broken in half
a little salt
3 peppercorns (or a couple shakes of pepper)
a large pyrex dish and cutting board (for sorting)
first, make the balls. Mix the salt, pepper, eggs, and oil lightly. add matzoh meal and mix. add water and mix. This should be pretty soupy now, but it will thicken, promise. Cover with plastic wrap and stick in the fridge until the soup is ready for them.
Now make the soup. Put the chicken in the pot, cover with water till it's about an inch or two above the chicken. add the rest of the ingredients, cover, and bring to a boil. Once this boils, reduce the heat to med-low and simmer for at least an hour (i usually do about 1.5-2 hours). You will know when it's ready when you try to fish out the chicken and it falls apart. taste for salt content, add a little water if needed. Fish out the chicken (tongs and a fry skimmer really help) and put in the pyrex dish. Skim the half inch of fat off of the top of the soup and discard (EW!). Fish out the veggies, chop them up, and return them to the pot. Add about 4 c of water, recover, and continue to simmer.
Cook the balls. Give the bowl of matzoh mash a quick stir. Take a tablespoon and chunk out a nice hunk of mix. roll a 2" size ball in your hand, and return to the pot. When all the balls are rolled, cover tightly and cook for 30-40 min.
Sort the chicken. just do ONE of the chickens! Remove the skin and discard. Pull the meat off the bones and remove any cartilige; toss the bones and cartilige. This will probably be really hot, so work quickly and use tongs and a fork if you need to. Let cool for about 10 min, so you can actually touch the meat without burning the crap out of yourself. shred into spoon-friendly chunks, returning half to each pot of soup. Serve HOT as first course of Passover! YUM!
Vegetarian Matzoh ball soup
1 pretty large stockpot
5 cloves garlic
sprig each of dill and parsley
1 large yellow onion, peeled and quartered
2 green onions, cleaned (NOT chopped)
5 carrots, peeled and broken in half
5 celery stalks washed and broken in half
a little salt
5 peppercorns (or a couple shakes of pepper)
1 small piece of ginger
a couple shakes italian seasoning
put everything in a stockpot, fill with water to a couple inches above all the veggies. Cover and bring to a boil. Reduce to a low boil/simmer and cook for about 3-40 min (the celery should be REALLY really cooked and the onions almost mooshy). Add salt as needed. Fish everything out of the soup. Add a couple cups of water, cook balls as directed in first recipe. During this time, chop up all the veggies (toss the parsley, ginger, and dill). When the balls are done, return everything to the pot. Serve and share with your girlfriend this year, dangit!
Sunday, March 1, 2009
some party food
Yes, so today I went to a party. I had to bring food. Therefore, I make this post.
Hummus
unless i'm really, REALLY lazy, I make hummus. 4 min to make, about 5 min prep. This costs about $2 to make enough to fill 2 of those store bought tubs if you already have tahini and lemon juice lying around.
1 med can of chick peas/garbanzo beans
2 cloves raw garlic
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
lime juice (about 2 tsp, may adjust later)
1 tbsp sesame tahini
olive oil (probably about 1/2 cup)
1/4 tsp parsley flakes
a food processor
Drain and wash the chickpeas. in the food processor, blend all the spices, tahini, and garlic, till the garlic is pulverized. add 1/4 of the can of chick peas, and a couple tbsp olive oil. blend. do this until everything is used up. If it is too thick, stir, and add a little more olive oil. If you want to watch calories, you can alternate water and oil. Taste for seasoning, and add more lemon juice, black pepper, salt, or paprika.
Hot BBQ wangs
I love hot wings. Although I am not eating meat too often these days, I will sneak one or two of these if I make them.
1 broiler pan
tongs
1 c of your favorite sweet based bbq sauce (i usually use a variety with a name including the works "honey" and "hickory")
salt and pepper
about 4 lbs of wings, thirded with that little end bit thrown away
cayenne
preheat oven to 450 (or as high as your oven goes without broiling). Combine (in a big mixing bowl) the BBQ sauce and about 1 tsp of cayenne. Cook wings 30 min until done and kinda crispy on top. Flip all the wings and put in broiler for about 5 min till everything is way crispy. Pull off the pan and put in mixing bowl and toss everything together. mmm.
Hummus
unless i'm really, REALLY lazy, I make hummus. 4 min to make, about 5 min prep. This costs about $2 to make enough to fill 2 of those store bought tubs if you already have tahini and lemon juice lying around.
1 med can of chick peas/garbanzo beans
2 cloves raw garlic
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
lime juice (about 2 tsp, may adjust later)
1 tbsp sesame tahini
olive oil (probably about 1/2 cup)
1/4 tsp parsley flakes
a food processor
Drain and wash the chickpeas. in the food processor, blend all the spices, tahini, and garlic, till the garlic is pulverized. add 1/4 of the can of chick peas, and a couple tbsp olive oil. blend. do this until everything is used up. If it is too thick, stir, and add a little more olive oil. If you want to watch calories, you can alternate water and oil. Taste for seasoning, and add more lemon juice, black pepper, salt, or paprika.
Hot BBQ wangs
I love hot wings. Although I am not eating meat too often these days, I will sneak one or two of these if I make them.
1 broiler pan
tongs
1 c of your favorite sweet based bbq sauce (i usually use a variety with a name including the works "honey" and "hickory")
salt and pepper
about 4 lbs of wings, thirded with that little end bit thrown away
cayenne
preheat oven to 450 (or as high as your oven goes without broiling). Combine (in a big mixing bowl) the BBQ sauce and about 1 tsp of cayenne. Cook wings 30 min until done and kinda crispy on top. Flip all the wings and put in broiler for about 5 min till everything is way crispy. Pull off the pan and put in mixing bowl and toss everything together. mmm.
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